Five-Spice Chuck Roast

Last Updated on August 26, 2022

This heavenly, fork-tender beef can be slow and low, resulting in a flavorful, fall apart roast.

This recipe features a spice mixture known as Chinese 5-spice, a powder that is most often a combination of cinnamon, cloves, fennel seeds, Sichuan peppers, and star anise—but also sometimes features ginger, nutmeg, orange peel, and turmeric. Chinese 5-spice is used in Chinese, Vietnamese, Taiwanese, and Thai cuisines as well as other cuisines across Asia.

Five-Spice Chuck Roast

3.55 from 86 votes
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Protein: Beef
Cut: Chuck Roast, Shoulder Roast
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 people


  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 Tbsp Chinese 5-spice blend
  • tsp kosher salt
  • 1 tsp ground black pepper
  • 2 Tbsp avocado oil
  • ½ c mirin
  • c tamari
  • ½ c beef stock
  • 3 T grated fresh ginger
  • 6 cloves garlic roughly chopped
  • 3.5 oz shiitake mushrooms quartered
  • 8 oz baby bella mushrooms quartered
  • 1 ea red pepper 1” diced
  • 1 ea yellow onion 1” diced
  • 1 small head bok choy chopped into 1” pieces
  • 3 ea carrot 1” thick bias cut
  • 1 c sugar snap peas halved


  • Combine Chinese 5-spice, kosher salt and black pepper.
  • Rub chuck roast all over with spice mix.
  • Sear chuck roast in hot sauté pan with avocado oil, 2 minutes on each side.
  • Place carrots in bottom of slow-cooker.
  • Remove chuck roast from pan and place on top of carrots.
  • Deglaze pan with mirin, tamari and beef stock.
  • Add fresh ginger and garlic to pan, simmer for 3 minutes.
  • Add onions, mushrooms, bok choy and red peppers to slow-cooker.
  • Pour liquid from pan on top of vegetables.
  • Cover and cook for 5-6 hours on high setting or 10-12 hours on low setting.
  • 15 minutes before serving, add sugar snap peas.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.